Raw Paleo Sprouted Granola
Makes: 1 (64-ounce) mason jar or 4 pounds
  • 1 cup raw shelled sunflower seeds
  • 1 cup raw shelled pumpkin seeds
  • ¾ cup raw walnuts, chopped
  • ¾ cup raw almonds, chopped
  • 1 cup dried cherries, chopped
  • 1 cup raisins, chopped
  • 8 dried dates, chopped (Medjool variety is delicious)
  • 11/2 cups raw coconut flakes
  • ½ cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons sea salt
  • ½ cup coconut oil
  1. Thoroughly wash and rinse all of the nuts and seeds. Combine in a bowl, cover with filtered water, and let soak at room temperature overnight.
  2. The next morning, drain and thoroughly rinse the seeds and nuts. Spread them out on dehydrator trays and dehydrate at 105°F (or on the seed and nut setting on your dehydrator). This will take 6 to 8 hours, depending on your dehydrator. (If you do not own a dehydrator, set oven to 115°F, spread out on a sheet pan and dry out for 4 hours or overnight. If you are concerned about keeping the nuts raw, it is important to maintain the 115°F temperature).
  3. Transfer the dehydrated nuts and seeds to large bowl and toss with the dried cherries, raisins, dates, and flaked coconut. Add the maple syrup, vanilla, and salt, mixing thoroughly to coat.
  4. Heat a large pan or pot on low heat. Add the coconut oil and let melt (this takes 1 to 2 minutes). Add the nut and dried fruit mixture to the coconut oil. Toss several times to coat, then remove from heat.
  5. Lay out parchment paper on two baking sheets or on the kitchen counter. Pour half of the granola mixture onto each sheet of paper, spreading it out evenly. Let harden overnight.
  6. In the morning, mix the granola one more time with your hands. It will last for up to 2 months stored in a glass container in the pantry.
Recipe by Bakepedia at https://www.bakepedia.com/raw-paleo-sprouted-granola/